Kuchen Roll (bbd #05)
Posted by bakinghistory on January 1, 2008
A slightly sweet yeasted dough with a touch of nutmeg and a flavorful prune-cinnamon filling
This is my entry for bread baking day #05, hosted this time by Chelsea at Rolling in Dough, and initiated by Zorra. Chelsea proposed Filled Breads as a theme, and I decided to keep on the sweet side with this kuchen roll. The dough is actually barely sweet, which lets the prune-cinnamon filling really shine through. It is perfect with a glass of lemon tea.
From the original recipes by Lizzie Black Kander (Mrs. Simon Kander)
In “The Settlement Cook Book”, 1901–USA
Kuchen Dough, No. 1
1 pint (470 ml) milk, scalded
1/2 cup (113g ) butter
1/2 cup (100) sugar
1 tsp (6 g) salt
5-1/2 to 6 cups (750 g-820 g) bread flour (or as needed)
yolks of 2 eggs (or 1 egg)
1-1/2 tsp (6 g) active dry yeast
grated nutmeg to taste
1 egg to shine the roll surface
1 lb. (454 g) prunes
2 qt. (1.90 l) water
1 cup (200g) sugar
2 tbsp (30 ml) lemon juice
grated lemon zest
1 stick cinnamon (or 1 tsp of ground cinnamon)
Make the Filling
Soak the prunes in water for a few hours, then cook them in the same water, with (a stick of) cinnamon, until soft. Add sugar (1/4 cup of sugar every 2 cups of stewed prunes) and cook 2 minutes more. Take off the heat, add lemon juice to taste and lemon zest. Remove cinnamon stick (unless you used ground cinnamon) and process the prunes in a food processor or with an immersion blender till creamy. The quantity of sugar and lemon juice should be adjusted by taste; personally I prefer the filling to be rather tart.
Place the prepared filling in a covered glass container and refrigerate for at least 30 minutes. It can be prepared the day before.
Make the Kuchen Dough
Dissolve the yeast with 1 tsp of sugar in 1/2 cup of the warm milk and set aside till foamy. To the rest of the milk add the butter, sugar, salt, nutmeg and, when cool, the two beaten yolks or the beaten egg. Add some of the flour, mix well, add the yeast-milk mixture and then the rest of the flour, kneading on low speed with the dough hook attachment if using a stand mixer. The dough should be well developed, smooth, soft, supple and satiny; the amount of flour has to be adjusted so that the dough is not sticky but still fairly soft. Let the dough rise, in a covered container, until doubled and light. Then take the dough, press it flat with the palms of your hands in a rectangular shape, not too thin or it might tear, spread with prune filling leaving a little clean margin on one of the short sides. Roll up the dough, starting with one of the short sides and seal well the seams.
Let the shaped roll(s) raise, covered, till light. Gently brush the surface with the beaten egg glaze and bake in a preheated oven at 350°F (180°C) for about 35-40 minutes.
Cool the rolls on racks (unmold them if you used a pan). Slice and serve only when they are throughly cold.
The roll can be baked free form on a baking sheet lightly greased and floured, or arranged in a lightly greased bundt pan.
The dough can also be divided in two before rolling and filling to make two smaller rolls to bake free form or to arrange in a pan.